Squash Tortino

Recipe Courtesy of Italian Cooking and Living (http://www.italiancookingandliving.com)
From Italian Cooking and Living, October/November 2001

  • 2 1/2 cups leftover butternut squash, cooked and puréed
  • 1 cup fresh bread crumbs, plus 1/2 cup
  • 10 sage leaves, finely chopped
  • 4 eggs
  • 1/2 cup Parmigiano-Reggiano, grated
  • 1/4 cup ricotta
  • nutmeg
  • salt and freshly ground pepper
  • butter

Preheat oven to 350°. In a large mixing bowl, combine squash, 1 cup bread crumbs, sage, eggs, Parmigiano, ricotta, a sprinkle of nutmeg, salt and pepper.

Butter an 8-inch springform pan with a removable bottom. Dust the buttered pan with remaining 1/2 cup of bread crumbs, and pour in batter. Bake for about 18 minutes, or until a toothpick inserted into the middle comes out clean. Let cool slightly on a wire rack, and then unmold. Serve hot or cold. Serves 6

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